Tuesday, 19 December 2017

Capsicum Pulao | Capsicum Rice | How To Make Capsicum Masala Rice

Capsicum Pulao or Capsicum rice - an easy, delicious and highly aromatic one-pot meal. This is a perfect lunch box option too and does not require any side dish, just papad or even chips will do. I have used carrot here along with the capsicum, but you can use other veggies too like peas, potato, brinjals and garnish with cashews. This rice dish with the fresh crunchy capsicums and the flavorful masala is the go-to dish when you are bored of other pulaos and rice recipes.

Wash and soak basmati rice for 30
minutes, drain the water and pressure cook the rice until one whistle and remove the rice and keep aside.

Wash and chop capsicums and carrot into small cubes.

Heat about 1 tsp oil in a kadai and fry all the items listed under "To Grind" section in the ingredients list. Once the dal turns light brown, remove them onto a plate, let them cool down, grind to a fine powder and keep aside.

In the same kadai, heat about 1.5 tbl spn oil and add mustard seeds. Once they start to splutter, add green and red chillies and channa dal and fry until the dal turns light brown.

Add onions and saute until they turn translucent.

Then add the capsicum and carrot and cook for about 3-4 mins. Do Not overcook the capsicums.

Add turmeric and salt and cook for 1 more minute.

Lower the flame and add the cooked rice and the ground masala powder and mix everything well together. You can check for salt and add if required.

Yummy Capsicum Rice is ready. Serve hot with chips or papad or any gravy.